Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-05-05

minutes If the fowls are young. Re-
move them to baking pan, haste with
melted butter, dredge with flour and set
in the oven for five minutes to brown.
Have ready some rice crcquettes, put the
chickens on hot dish, garnish with the
croquettes, and.serve with the broth in
which they were stewed, strained and
thiekened.
ITALIAN oMELET.
Mix tablespoonful OF cooked macar-
Oni, cut into half inch lengths, with an
equal bulk of grated cheese Parmesan
is the nicest-and a dessert spoonful or
SO of tomato conserve; add a CRATE of
nutmeg and suspicion of cay enne, then
stir the whole in stewpan until hot. Put
the mixture into the center of a medium
sized omelet, just before folding, and
serve at once.
FISH OUTLETS.
Few modes equal that of wrapping
them in buttered paper and cooking on a
gridirOn, or IN hot oven, as the paper
keeps In the flavor and goodness; but the
time of cooking must be little longer
than for outlets cooked minus the paper.
MUsH MUFFINs.
Into a quart of boiling water stir
mush; lst..it cock 15!minutes. When cooled
to lukewarm beat IN two eggs, and then
thin the mush by stirring in little milk
or cream SO that it will drop readily from
the spoon. Bake in oiled pans about 80
minutes; the oven must be hot.
oRooUIGNoLLEs
are good for afternoon tea: Mix four
ounces of butter with a tea-spoonful of
sugar,a pinch of salt, half a pound of
flour and four whites of eggs to a stiff
paste; adding a few drops Of any desired
essence. Then put the mixture on the
pastry board and roll it in rope-like
form half an inch in diameter; cut this
into pieces half an inch long, glaze with
yolk of egg, dust with sugar and bake in
a moderate oven. Eat cold.
FRUIT CAKE.
One pound each of sugar, butter, a.d
flour, the latter browned; 8 pounds stoned
ralslns, pounds currants, pound citron,
pound almonds, cup molasses, 1 Tea
spoonful soda dissolved in half cup
milk, / wineglassful brandy, 3 ounce
each mace, cloves, cinnamon, and allspice,
L nutmeg, eggs. Mix little rosewater
with the fruit end allow the whole to
stand over night. Bake slowly for from
two to three hours. Cup Cake-Mix
cup milk, 2 cups butter, cups sugar,
cups flour, and eggs. For frosting for
cake-Ten tablespoonful of powdered
sugar and the white of 1 egg beaten four
minutes. Flavor with lemon or vanilla.
PLANKED sHAD.
To cook shad on plank place a per-
fectly smooth oak or hickory plank be-
fore the fire until it is quite hot, but not
scorched. When heated place thereon
shad which has been split and cleaned
and seasoned with butter, pepper, and
salt, taking care to have the skin next the
wood, and allow it to remain untouched
until done. The liver, roes, and heart
should be stewed in a saucepan, with
addition of four ounces of butter rolled
IN fiou-, two slices of lemon, and few
cloves, and, when done, can be served in
a sauceboat, first covering the contents
with gill of wine.
PINEAPPLE SALAD.
Pare and dig out the eyes of the pine,
and then, holding it by the crown with the
left hand, tear the fruit into shreds with
fork in the right hand, until the worth
less core is reached. Place the shredded
fruit loosely into compete, add liberal
quantity of powdered sugar, wine glass
full of curacao, and half a wineglassful CT
brandy. Alternate layers of shredded
pineapple and fresh cocoanut, served
with sauce of orange juice seasoned
with sugar and liquors, is excellent.
POTATOES AU ooCHoN
Slice two hot mealy pototoes, and then
cut slices into squares. Put inso a sauce
pan and add scalded cream to cover them,
salt and white pepper. Cut into small
pieces half an ounce of fat boiled salt pork
and add to potato. Simmer until thorough
ly blended together, and pour into small
au gratin vegetable baker, dish. Crate
Parmesan cheese over it, add some bits
of butter. and brown in the oven. Serve
in same dish. Make as many dishes. a
you have guests to serve.
BAKED EGGS.
Mince i pound of lean boiled ham,
and add an equal quantity of cracker
crumbs. Moisten and spread the mixture
over platter. Scoop out four round
holes as large as an egg, and drop an egg
from the shell into each hole. Season
with salt, cayenne and butter and put in
the oven. Serve when the eggs are cook
ed. The crumbs should be moist enough
so that there will be crust when the eggs
are done.
OYSTER PATT1Es.
One pint of oysters, y pint of cream,
large tablespoonful of flour, salt and pep
per; let cream come to boil; mix flour
with little cold milk and stir into boil
ing cream; season with pepper and salt
while the cream is cooking let the oysters
come to boil in their own liquor; skim
carefully and drain off all liquor; fill pat
tie shells and serve: the given quantity is
enough for eighteeR shells.
FISH SAUCE.
Beat well the yolks of eggs, and stir
in pint of drawn butter, adding pepper,
salt, and parsley to suit. Allow this to
boil, and do not pour over the fish until